Maniçoba
Amazonian Pork Stew
A rich and deeply flavorful Amazonian stew, Maniçoba is a traditional dish from the state of Pará, often referred to as 'Paraense feijoada'. It features ground cassava leaves (maniva) slow-cooked for days with various cuts of pork and other cured meats, resulting in a unique and hearty delicacy. The long cooking time is crucial for neutralizing the natural toxins present in raw cassava leaves.
🧂 Ingredients
- 2 kg Manioc leaves (maniva), ground and pre-cooked(Crucially, the manioc leaves must be thoroughly cooked to remove toxic hydrocyanic acid. If starting from raw leaves, this initial cooking process takes a minimum of 7 days, changing the water daily. For convenience and safety, it is highly recommended to purchase pre-cooked maniçoba leaves (maniva) from a reputable Brazilian market or specialty store.)
- 500 g Pork ribs(Cut into 2-3 inch pieces.)
- 500 g Smoked pork shoulder or belly(Cut into 1-inch cubes.)
- 300 g Linguiça or other smoked pork sausage(Sliced into 1/2 inch thick rounds.)
- 300 g Dried salted beef (carne seca or charque)(Soaked overnight in water to remove excess salt, then cut into 1-inch cubes.)
- 200 g Bacon(Diced.)
- 6 cloves Garlic(Minced.)
- 1 large Onion(Finely chopped.)
- 2 Bay leaves
- 1 liter Water or unsalted broth(Approximately, adjust as needed.)
- to taste Salt and black pepper
👨🍳 Instructions
- 1
Prepare the Meats: If using dried salted beef (carne seca), ensure it has been soaked overnight and rinsed thoroughly to remove excess salt. Cut all the pork cuts (ribs, smoked pork, sausage) and the prepared dried beef into bite-sized pieces. Dice the bacon.
⏱️ 30 minutes - 2
Sauté Aromatics and Bacon: In a very large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the chopped onion and minced garlic to the bacon fat and sauté until softened and fragrant, about 5-7 minutes, ensuring they don't burn.
⏱️ 10 minutes - 3
Brown the Meats: Increase the heat to medium-high. Add the pork ribs, smoked pork, and dried beef to the pot. Sear the meat on all sides until nicely browned. This step builds essential flavor.
⏱️ 15 minutes - 4
Combine and Simmer: Add the pre-cooked maniçoba leaves (maniva) to the pot. Stir well to combine with the meats and aromatics. Pour in the water or broth, add the bay leaves, and bring the mixture to a gentle simmer. Season lightly with salt and pepper, keeping in mind that the cured meats are already salty.
⏱️ 5 minutes - 5
Slow Cook: Reduce the heat to low, cover the pot tightly, and let the maniçoba simmer very gently for at least 8 hours, or until the maniçoba leaves are very tender and the flavors have melded beautifully. Stir occasionally, checking the liquid level and adding more water or broth if it becomes too dry. The stew should be thick but not burnt.
⏱️ 8-10 hours - 6
Final Touches: In the last hour of cooking, stir in the sliced sausages and the reserved crispy bacon. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 1 hour - 7
Rest and Serve: Once cooked, remove the bay leaves. Let the maniçoba rest for about 15-20 minutes before serving. This allows the flavors to settle. Serve hot, traditionally accompanied by white rice and farofa (toasted cassava flour).
💡 Pro Tips
- ✓Safety First: The most critical aspect of making maniçoba is ensuring the manioc leaves (maniva) are properly detoxified. Raw cassava leaves contain high levels of hydrocyanic acid, which is poisonous. Always use pre-cooked leaves or follow the rigorous 7-day cooking process meticulously if starting from raw.
- ✓Convenience: Purchasing pre-cooked maniçoba leaves (maniva) significantly reduces the preparation time and eliminates the safety concerns associated with raw cassava. This is the recommended approach for most home cooks.
- ✓Flavor Development: Maniçoba's flavor deepens and improves with time. It is often made a day in advance and reheated, or leftovers taste even better the next day.
- ✓Serving Suggestions: Besides rice and farofa, maniçoba is also delicious with a simple green salad or a side of hot sauce for those who enjoy extra spice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Extended Meat Selection: Incorporate other cured or smoked meats such as pork ear, tail, or different types of sausages for a richer, more complex flavor profile.
- Vegetarian Option (Conceptual): While not traditional, a vegetarian version could theoretically be made using smoked tofu or mushrooms and a very robust vegetable broth, though it would significantly alter the authentic taste and texture.
- Spicy Maniçoba: Add chopped malagueta peppers or other hot chilies during the slow-cooking process for a spicy kick.